Eid just came and went. I am tired to the bones, I must say but in a good way. The lack of sleep is getting onto me, but Alhamdulillah, no complaints. On Saturday night, as soon as Eid was declared, I got to making chicken cutlets for our Eid breakfast at my aunt’s place, where my cousins did the Ela Ada. It was a bit of a pandemonium, since the mix I made for the cutlets were too little. Fortunately, I was able to whip up an extra small batch to make a decent amount of cutlets that everybody could enjoy. I also got to making some awesome cinnamon rolls for my cousins, which were totally wiped out. I will be making them again for the blog, since surprisingly HD seemed to enjoy them! After our prayers at the Eidgah and breakfast at aunt’s place, I quickly got to making some Thalassery Mutton Biriyani with just a simple raita and chammanthi as sides, since I was really excited about going to see my childhood friend in Oman. Getting that “OK” from HD was like a lottery for me, though I was aware of the very limited time I would get to spend with her. InShaAllah, more about that in my later post… 🙂
Some recipes are really difficult to resist and definitely this one belongs to that category. Though I love scones and would love to bake them often, the thought that nobody else likes them and I will be the one who will end up eating it all discourages me to make them. The only scone I seem to have on the blog are these delicious chocolate chip ones. If you love munching on dried apricot and love white chocolate, then these scones are for you. If you have had a good look at the pictures, you will see that there is an odd number of slices rather than an even number, and that was because I couldn’t simply resist them once they were baked! 😀 These were that good… The girls loved them, especially the younger one who has a soft spot for apricots. The best part about scones is that the dough comes together really quick and gets done even more quicker! There is no need to even wait for them to cool. If you love soft cookies, then you can have one immediately, or allow them to cool a little so that they firm up. Off to the recipe…
Eggless Apricot White Chocolate Scones
- 1 3/4 cup all purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 85 gm cold butter
- 1/3 cup finely chopped apricot
- 1/3 cup white chocolate chips
- 1/4 cup yogurt
- Around 1/3 cup evaporated milk
- 1/3 cup white chocolate melted
- Preheat oven to 180 degrees. Line a baking tray with parchment paper.
- Whisk together the dry ingredients in a bowl.
- Grate the butter over it as soon as possible and rub them in till it represents bread crumbs.
- Reserve around 2 tbsp of the apricot for garnish and add the remaining into the mixture, along with the chocolate chips and toss up well.
- Add in the yogurts and bring the dough together.
- Add the evaporated milk little by little till the mixture just holds itself together. Knead lightly for a minute.
- Pat onto the parchment paper into a round and cut into eight wedges. Do not separate.
- Bake for 15 minutes till the top is golden brown. Take out and allow to cool slightly.
- Meanwhile, please the melted sugar in a piping bag and drizzle on top of the warm scones, or like I did, just slather them on with a spoon.
- Sprinkle the reserved apricots and serve with a cup of coffee!